This section is about the dyes used in making pysanky–the types that are available, how to prepare and and store them. For information about dyeing techniques, please go to that section.

Prior to 1828, the only dyes available were natural ones, those derived from plants, animals or minerals.  Most pysanka dyes were botanical in nature, but pysankarky did utilize cochineal (from scale insects) and some other animal products. Industrial production of aniline dyes did not become possible until 1956, when William Henry Perkin discovered mauve dye.  Even so, most pysanka makers continued to use natural dyes until the 1950s.

This section is structured thusly:

NOTE: This section of the site is a work in progress, and not all of the linked pages may contain actual information.

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